Chocolate and Coconut Cream Fondue (recipe repost)

[Guest guest]

shawn found this recipe for me a few years ago and

i've been making it for valentines ever since...it's

wonderful! and i wanted to share it once again.

i serve it with strawberries, bananas, marashino

cherries, grapes, various cookies (pirolines, graham

crackers, wafer cookies), and pound cake or angel food

cake for dipping. i don't have a fondue pot and i

just serve it in a small warmed bowl....that works

just fine. enjoy!

 

CHOCOLATE AND COCONUT CREAM FONDUE

 

1 15-ounce can sweetened cream of coconut (such as

Coco López)

12 ounces bittersweet (not unsweetened) or semisweet

chocolate, finely chopped

1/4 cup whipping cream

1/4 teaspoon coconut extract

Assorted fresh fruit (such as whole strawberries,

1-inch-thick slices banana, 1-inch cubes peeled cored

pineapple, and tangerine segments)

 

Combine sweetened cream of coconut and 12 ounces

chocolate in heavy large saucepan. Stir mixture over

very low heat until chocolate melts and mixture is

smooth. Stir in whipping cream and extract. (Fondue

can be prepared 8 hours ahead. Cover; store at room

temperature. Stir over low heat to rewarm before

serving.)

 

Transfer mixture to fondue pot. Place over candle or

canned heat burner. Serve with fruit for dipping.

 

Makes 8 servings.

 

recipe source: Bon Appétit December 2002

 

 

 

 

 

[Guest guest]

Shawn, you found this recipe? It is quite painful to see it...you are a bad

boy. I love chocolate and I want this in my mouth and the least you could

have done was to find one that a poor little vegan could have enjoyed. Still

haven't found a decent substitute for whipping cream though. Got any ideas

of a substitute for the whipping cream? You should actually be the one

whipped though. <grinning> Do you think soy cream would do?

linda

 

 

<artichoke72x

 

> shawn found this recipe for me a few years ago and

> i've been making it for valentines ever since...it's

> wonderful! >

 

> CHOCOLATE AND COCONUT CREAM FONDUE

>

> 1 15-ounce can sweetened cream of coconut (such as

> Coco López)

> 12 ounces bittersweet (not unsweetened) or semisweet

> chocolate, finely chopped

> 1/4 cup whipping cream

> 1/4 teaspoon coconut extract

> Assorted fresh fruit (such as whole strawberries,

> 1-inch-thick slices banana, 1-inch cubes peeled cored

> pineapple, and tangerine segments)

>

> Combine sweetened cream of coconut and 12 ounces

> chocolate in heavy large saucepan. Stir mixture over

> very low heat until chocolate melts and mixture is

> smooth. Stir in whipping cream and extract. (Fondue

> can be prepared 8 hours ahead. Cover; store at room

> temperature. Stir over low heat to rewarm before

> serving.)

>

> Transfer mixture to fondue pot. Place over candle or

> canned heat burner. Serve with fruit for dipping.

>

> Makes 8 servings.

>

> recipe source: Bon Appétit December 2002

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